Old-Fashioned Eggnog

Eggnog was never a big part of holiday celebrations in my family; I actually can’t remember my mom ever having it in the house. My biggest eggnog memory from my childhood was watching Clark Griswold plunge his reindeer mug into a vat of eggnog in the movie National Lampoon’s Christmas Vacation. About 10 years ago, I decided that I needed to find out what all of the eggnog hubbub was all about, so I looked online for some recipes and made one. I was surprised by how deliciously creamy it was, and how it packed quite a punch! While I’ve made a lot of recipes that use eggnog since then, I haven’t revisited the homemade eggnog until now. It’s so easy and a festive addition to any holiday party.

The base of this homemade eggnog is actually started in much the same way as an ice cream custard, with the exception that whole eggs are used here, while only egg yolks are typically used for ice cream. The egg, sugar and cream mixture is cooked over low heat until thickened, then once allowed to cool a bit, the rum, whisky and vanilla are added. Finally, additional whipped cream is beat to soft peaks and folded into the eggnog mixture to lighten it up. Add a sprinkle of nutmeg, and it’s ready!

Be forewarned – this eggnog is definitely strong! If you prefer your eggnog less boozy, I would cut back on the alcohol amounts listed below. Whether you’re throwing a holiday party or just want a little something extra-special for the holidays, this eggnog is a fantastic choice.

Directions:

In a large saucepan, heat 2½ cups of the cream over medium-low heat until it begins to simmer around the edges of the pan (do not let it boil).

While the cream is heating, whisk together the eggs, sugar and salt in a large bowl. Ladle out 1 cup of the warm cream mixture and slowly pour it into the egg mixture, whisking constantly. Scrape all of the egg mixture into the saucepan. Continue to cook, stirring constantly with a rubber spatula, being sure to scrape the bottom of the pan as you stir, until the mixture thickens and coats the back of the spatula, a few minutes. The mixture should register 170 to 175 degrees F on an instant-read digital thermometer.

Strain the mixture through a fine-mesh sieve into a clean bowl and allow to cool for 15 minutes, stirring occasionally. Whisk in the rum, whiskey, vanilla extract and 1 teaspoon of the freshly grated nutmeg.

Whip the remaining 1 cup of heavy cream until soft peaks form. Gently fold the whipped cream into the eggnog mixture, making sure the whipped cream is completely incorporated. Serve immediately, topping each serving with a sprinkle of fresh nutmeg. The eggnog can be refrigerated for up to 3 days. Be sure to gently whisk before serving.

This is absolutely the best and 1st eggnog I’ve ever made, lol. I’ve always been afraid of eggnog because of the EGGS! But this recipe put me at ease with the simmering step. The recipe is simple and easy to follow. Adding the whipped cream at the end gave it the “Oh yes!” factor.

We had a punchbowl full of eggnog every year- but we never cooked it: just milk, eggs, vanilla, cinnamon and sugar in the blender- with globs of homemade whipped cream! This sounds like a “safer” version. Although I’ve thought of using the pasteurized raw eggs, since I am pregnant and LOVE eggnog! Thank you for the recipe :)

Hi Michelle. First time here – what a great blog! If I were to make this eggnog mostly for the sake of using it in baked goods, do you think I can omit the whipped cream at the end? Thank you and happy holidays, Hannah

I’ve always wanted to try making my own eggnog. A strong eggnog seems like just the thing this time of year. Thanks for this indulgent, decadent recipe. I’m guessing I shouldn’t drink a huge glass of this in the morning before work, right : )

It is Eggnog season again! For me, eggnog is not eggnog without the whiskey! I just got back from Ireland and brought back some Irish Whiskey – can’t wait to try this! To reduce the calories, I’ll make this with milk, it won’t be the same, but it will leave room for other holiday treats!http://liveitinerantly.com

I can’t wait to try this – for some reason I’ve always thought homemade eggnog had raw eggs in it and that’s really creepy to me. I guess a simple Google check would have told me differently, but now that I’ve been enlightened I’m going to give this a whirl!

I usually buy a small carton once a year….I think I might give your homemade version a try. You never steer me wrong. By the way your homemade cranberry relish got rave reviews again this year. My husband asked me, where did you get that recipe? I replied, Brown Eyed Baker of course!

I love having some homemade eggnog at Christmas. I like it strong because then I know I will just sip it and not drink it in large quantities:-). My MIL makes it with egg whites that you beat until fluffy and then incorporate into the creamy part which is yummy. I love all of the variations.

The whole point eggnog is to be strong, right :) Takes your mind off all the money you spent on presents. LOL So no apologies necessary that it’s strong! And I was thinking before I even read what you said about ice cream, that it’s like a creme anglaise base of sorts, except with whole eggs. Pinned – it sounds wonderful!

welcome to brown eyed baker!

Hello and welcome to this delicious little corner of the web! Here you'll find approachable recipes for desserts, comfort foods and easy dinners.

I reside in Pittsburgh, Pennsylvania with my husband, our two sons and daughter, and two Golden Retrievers.